Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

Add chicken to drippings in pan; saute 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

The tomatoes, onions and oregano give this soup a strong flavor of bruschetta. Cutting and trimming the chicken thighs took awhile, but the rest of the soup came together easily after that. Enjoy this soup on a beautiful fall night.